Only six-ingredients in these high protein yogurt pancakes and thus they make a tasty breakfast staple! Yogurt pancakes have become a staple in our house because they're allergy-friendly (gluten-free, grain-free, keto and paleo) but loaded with filling ingredients. Plus, they're an easy make-ahead breakfast for busy mornings!
Funnily enough, one of baby bear's first foods was these Fluffy Almond Pancakes! She had just turned five months old and we were eating them for dinner one night (pancake Tuesday!) and she just reached over me, grabbed a handful, and shoved them right into her mouth!
She's been eating pancakes ever since and thus, there’s been a lot of pancake experiments!
Why You’ll Love The High Protein Yogurt Pancakes
These yogurt pancakes have become a staple in our house and I hope they will in yours too! We love them because:
- They contain minimal ingredients
- They’re allergy-friendly and fit into all diets (gluten-free, grain-free, keto, paleo)
- They’re loaded with protein and so they keep us full
- You can freeze and reheat them and they still turn out yummy
Why We Avoid Traditional Pancakes
I’m pretty picky about what I eat but I’m even pickier about what my kids eat!
The only ingredient in traditional boxed pancakes is “bleached flour”. This provides little to no nutrients and is really just a filler. The second ingredient is sugar (enough said!).
Since my girls need fuel before we head off in the morning, we try to focus on a more quality breakfast.
The Yogurt You Choose Affects The High-Protein Yogurt Pancakes
There’s been a lot of trial, error, and fixing with the yogurt pancakes (see note at the end of the blog post) and what I’ve learned is that you can use different yogurts for the yogurt pancakes but it does alter the pancake recipe.
We have always used a higher fat (2-4%) Greek Yogurt for the high protein yogurt pancakes and it worked beautifully.
When I went dairy-free (learn how to cut dairy and not hate food) we had to make some swaps. I’ve used both coconut yogurt as well as Daiya Greek yogurt for these yogurt pancakes and both work.
However, the consistency will be a bit different depending on what you choose. Traditional Greek Yogurt Works best and holds together the best.
Almond Meal: Blanched Or Ground
When it comes to using almond meal I always recommend the blanched version. Blanched almond meal has the skins removed and tends to blend better in recipes.
I’ve found using ground or regular almond meal in the high protein yogurt pancakes leaves them a bit gritty.
You’ll notice in the photos that the pancakes are pretty circular. And in the video, I use a mold. I am obsessed with these circular egg and pancake molds.
Not only do they make the pancakes look better and more uniform but it helps to portion out the batter so everything cooks evenly too! They’re definitely one of my favorite kitchen tools. Not necessary but still freaking awesome.
Freezing The High Protein Yogurt Pancakes
If ever there was a mom hack it would be having make-ahead breakfasts on hand (here’s our favorite make-ahead breakfast options). It makes busy mornings far easier!
If you do try to freeze them, make sure you separate them with parchment paper to keep them from freezing together. And of course- let me know how they reheat!
Ingredients For Yogurt Pancakes
- ½c almond meal
- 1.5 tbs Coconut flour
- ⅓c plain Greek yogurt
- ½teaspoon Vanilla extract
- ¼teaspoon baking powder
- ¼c egg whites
- Maple syrup (for topping)
Tips:These pancakes fluff up quite a bit, so don't make them too big!
Note: all of these health-boosting ingredients can be purchased through my favorite retailer Well.ca- and the best part is that they offer free shipping!
Kitchen Tools You May Find Helpful
How To Make High Protein Yogurt Pancakes
Combine dry ingredients in a large bowl.
Whisk together the wet ingredients.
Pour wet mixture into the dry and mix well.
Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid (yes, I used a circle making apparatus for these as my daughter loves it!)
Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes).
Serve immediately topped with fruit, maple syrup or nut butter!
Don't Forget To Pin These Tasty Yogurt Pancakes
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High Protein Yogurt Pancakes
- Large cooking pan
- Silicone egg molds
- Combine all ingredients in a bowl and whisk well.
- Heat a non stick pan just slightly over medium heat. Pour the batter into the pan and cover with a lid.
- Cook until starting to brown on the bottom (about seven minutes). Flip and recover until cooked through (about another three minutes).
- Serve immediately topped with fruit, maple syrup or nut butter!
Other Healthy Pancake Recipes You May Love
- Low-Carb Chocolate Pancakes (dairy-free, gluten-free, grain-free, keto, paleo)
- Cheesecake Protein Pancakes (gluten-free, grain-free)
- Banana Vanilla Protein Powder Pancakes (dairy-free, gluten-free, grain-free, paleo, vegan)
These yogurt pancakes are perfect for a tasty lazy weekend morning or a quick breakfast before school. They're light but filling thanks to the protein and will keep you (and your kids!) fueled until your next snack.
July 2018 Disclaimer: Mamas- I love these pancakes! Buuutttt this was also one of the first recipes I ever created/posted and truthfully, I was a goddamn idiot when it came to blogging (HA).
I initially wrote a wrong ingredient swap (I confused it with another favorite, sigh) and then had a typo in the recipe (story of my life). I'm sorry! I so so appreciate all of you who have visited the site and tried the recipe- it should be good now!
But like everyone else; I learned, revamped, and fixed- so my apologies to the initial people who gave it a try. This specific post was a very big *facepalm* because, well #life - I hope you all stick around though as I so much love having you here! Stay healthy xx